Posts tagged beef

Short Rib Ragu

Short Rib Ragu

 

Recipe: Short Rib Ragu

This work great over polenta, pasta, or in a sandwich.

Ingredients

  • 5-6 pounds bone-in short ribs
  • kosher salt and freshly ground black pepper
  • 1 tablespoon bacon fat, lard or oil
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 large cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon anchovy paste
  • 1/2 bottle big red wine
  • 14 ounces fire-roasted whole tomatoes and juice
  • 1 tablespoon Dijon mustard
  • 3-4 dashes Worcestershire sauce
  • 1 ounce dried porcini mushrooms
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 large sprig rosemary, leaves chopped
  • 2 bay leaves
  • chicken stock or water
  • gremolata, recipe follows

Instructions

  1. Preheat oven to 350 degrees. Soak dried mushrooms in 2 cups boiling water.
  2. Season ribs well with salt and pepper. Heat oil in large, heavy pot (I used a 5-qt. enameled cast iron dutch oven) over medium heat until shimmering. Brown ribs in batches for 2-3 minutes per side, then set aside. Pour out all but 1 tablespoon of accumulated fat from pot, then sauté onion, carrots and celery until soft. Add garlic and stir until fragrant.
  3. Create a hot spot in the pot by moving vegetables aside and leaving about a 3-inch radius bare. Add tomato paste and anchovy paste to the hot spot and stir vigorously until caramelized, then stir into the vegetables. Add red wine to deglaze and cook until liquid is reduced by half. Add tomatoes, mustard, Worcestershire sauce, mushrooms and soaking liquid (minus the last 1/4 inch to keep sediment out of your dish), plus herbs.
  4. Add ribs to pot and fill with chicken stock or water until ribs are nearly covered. Bring liquid to a boil, then cover tightly and braise in oven for at least 3 hours or until ribs are fall-apart tender.
  5. Remove ribs from liquid and set aside until cool enough to handle. Remove bay leaves and discard. While ribs cool, purée the braising liquid with an immersion blender until thick and set over medium-low heat to reduce if the sauce seems thin. When ribs have cooled down, discard bones and large pieces of fat, then shred the beef and return it to the pot. Remove from heat and cool to room temperature, skimming any large pools of fat from the surface.
  6. Refrigerate overnight. The next day, remove additional fat from the surface before reheating. Serve over polenta, sprinkled with gremolata.

Quick Notes

You’ll want a bold red wine to cook with and to serve with the meal. I recommend a 2011 J. Lohr Seven Oaks Paso Robles Cabernet Sauvignon

Preparation time: 1 hour(s)

Cooking time: 27 hour(s)

Number of servings (yield): 8

Recipe: Gremolata

Ingredients

  • 1 large clove garlic, minced
  • 1 large lemon, zest only
  • 1/4 cup parsley, finely chopped
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil

Instructions

  1. Mix ingredients in a small bowl and let sit at room temperature for an hour before serving.

Preparation time: 10 minute(s)

Cooking time:

Number of servings (yield): 8

Inspired By: Short Rib Ragu

Bell Pepper & Beef Curry

Bell Pepper & Beef Curry

Recipe: Bell Pepper & Beef Curry

Ingredients

  • 1 pound beef sirloin or strip steak, trimmed, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon plus 2 teaspoons canola oil, divided
  • 8 ounces green beans, trimmed, cut into 2-inch pieces (about 2 cups)
  • 2 red bell peppers, cut into thin, 2-inch strips
  • 1 14-ounce can “lite” coconut milk
  • 2 tablespoons red curry paste
  • 1 large mango, cut into 1-inch chunks
  • 4 lime wedges

Instructions

  1. Sprinkle beef with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, 2 to 3 minutes. Transfer to a plate with a slotted spoon and drain any liquid from the pan; wipe out the pan.
  2. Reduce heat to medium. Add the remaining 2 teaspoons oil, green beans and bell peppers to the pan and cook, stirring, just until the beans begin to color, 2 to 4 minutes. Combine coconut milk and curry paste and pour the mixture into the pan. Bring to a simmer. Cover and cook until the vegetables are just tender, 2 to 3 minutes. Return the beef and any juice on the plate to the pan along with mango; cook, stirring once or twice, until heated through, 2 to 3 minutes. Serve with lime wedges over noodles.

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 4

Inspired By: Bell Pepper & Beef Curry

Cheeseburger Casserole

 

Cheeseburger CasseroleRecipe: Cheeseburger Casserole

Ingredients

  • 6 oz uncooked rotini pasta
  • 1 tsp oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 lb lean ground beef (95% lean)
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp tomato paste
  • 28 oz diced tomatoes
  • 2 tbsp Dijon Mustard
  • 1 cups reduced fat grated cheddar cheese
  • 1/4 cup chopped dill pickles

Instructions

  1. Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
  2. In a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Stir in the beef and cook until browned; season with salt and pepper. Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
  3. Toss the meat mixture with the pasta and spread it into the prepared dish. Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve. Makes about 9 cups.

Number of servings (yield): 6

Inspired By: Cheeseburger Casserole

Pumpkin Pot Stew

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Recipe: Pumpkin Pot Stew

Ingredients

  • 2-1/2 tablespoons oil, divided use
  • 2 pounds rump or chuck roast, trimmed well, cubed
  • 1 clove garlic, minced
  • 2 medium onions, chopped
  • 1 red pepper, chopped
  • 2 large tomatoes, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon sugar
  • 21 ounces beef broth
  • 1 dozen pitted dried plums (prunes)
  • 6 ounces dried apricots, snipped in half
  • 2 sweet potatoes, cubed
  • 2 new potatoes, cubed
  • 10 ounces frozen corn kernels
  • 1 large pumpkin, interior seeds and strings removed

Instructions

  1. Heat 1 tablespoon oil in a large skillet. Saute meat until brown. Do this in batches if necessary.
  2. Separately, in remaining oil heated in a large heavy pot, saute onion, garlic and red pepper until tender. Add all other ingredients except corn and cook one hour. Add corn.
  3. Preheat oven to 325 degrees.
  4. If necessary to make it sit flat, trim the bottom of the pumpkin slightly. You will also want to make the opening at the top large enough to transfer the mixture into the pumpkin, and to serve it out with a ladle and/or scoop.
  5. Place the pumpkin on a heavy baking sheet ,and transfer the stew mixture to the interior. Cover with pumpkin top or foil and bake for 1-1/2 hours, until the interior flesh of the pumpkin seems tender when tested with a fork.
  6. Carefully remove pumpkin from the oven (this may require two people) as the shell will have softened. Serve the stew in the pumpkin, scooping out some of the pumpkin inside with each serving.
  7. Do not store leftovers in the pumpkin.

Preparation time: 30 minute(s)

Cooking time: 2 hour(s)

Number of servings (yield): 8

Inspired By: Pumpkin Pot Stew

Grilled Cheeseburger Wraps

Recipe: Grilled Cheeseburger Wraps

Ingredients

  • 1 lb lean ground beef
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup
  • 1 teaspoon dried minced onion
  • pepper and salt to taste
  • 4 flour tortillas (the larger ones)
  • 1/2 cup reduced fat shredded cheddar cheese
  • 8 tomato slices
  • mustard

Instructions

  1. Brown ground beef in large skillet and drain. Add Worcestershire sauce, ketchup, dried onion, and salt and pepper to the beef and simmer for 5 minutes.
  2. Sprinkle shredded cheese down center of each tortilla. Add a few heaping tablespoons of the beef mixture on top of the cheese. Spread some mustard on top of the beef along with some slices of tomato.
  3. Roll up tortilla burrito-style and place wraps on preheated indoor grill (such as a George Foreman). Grill for 5 minutes.

Preparation time: 20 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: Grilled Cheeseburger Wraps

Bobby’s Goulash

Bobby's Goulash

Recipe: Bobby’s Goulash

Ingredients

  • 2 pounds lean ground beef
  • 1 pound ground turkey
  • 2 large onions, chopped
  • 3 cups water
  • 1 (29-ounce) can tomato sauce
  • 2 (15-ounce) cans diced tomatoes
  • 3 cloves garlic, minced
  • 2 tablespoons Italian seasoning
  • 3 bay leaves
  • 3 tablespoons soy sauce
  • 2 cups dried elbow macaroni
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Sour cream (as topping)

Instructions

  1. In a Dutch oven, saute the ground beef and ground turkey over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease.
  2. Add the onions to the pot and saute until they are tender about 5 minutes.
  3. Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well.
  4. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
  5. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes.
  6. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.

Preparation time: 35 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6

Inspired By: Bobby’s Goulash
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Simple Red Wine-Braised Short Ribs

Simple Red Wine-Braised Short Ribs

Recipe: Simple Red Wine-Braised Short Ribs

Ingredients

  • 12 short ribs (about 3½ pounds)
  • 1 Tb. olive oil
  • Salt and ground black pepper
  • 1 large onion, cut into medium dice
  • 3 garlic cloves, minced
  • 2 tsps. dried thyme leaves
  • 3 Tbs. flour
  • 1½ cups each: red wine and chicken broth
  • 1 can (14.5 ounces) petite diced tomatoes

Instructions

  1. Adjust rack to lower-middle position and heat oven to 450 degrees. Toss short ribs evenly with oil and a light sprinkling of salt and pepper.
  2. Meanwhile heat a heavy-bottomed Dutch oven or soup kettle over medium-high heat. Working in two batches to avoid overcrowding, add short ribs to hot pan. Cook each batch, turning only once, until well-browned on each side, 5 to 6 minutes.
  3. Drain all but 1 tablespoon of the fat from the pan. Add onion; sauté until lightly brown and translucent, about 5 minutes. Add garlic and thyme, sauté until fragrant, about a minute. Stir in flour, then wine, followed by chicken broth and tomatoes. Return short ribs to the pot and bring to a simmer.
  4. Place a sheet of heavy-duty foil over pot. Use a potholder to press down foil so that it touches stew. Seal foil completely around edges. Place lid snugly on pot. Place pot in oven and cook until ribs are fall-off-the- bone tender, about 1½ hours.

Quick Notes

These go very well with Roasted Carrots and Parsnips with Thyme.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 6

Inspired By: Simple Red Wine-Braised Short Ribs
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Dinosaur BBQ Macaroni & Cheese Shepard’s Pie

Recipe: Dinosaur BBQ Macaroni & Cheese Shepard’s Pie

Another fantastic recipe from the Dinosaur BBQ! This one combines two favorite comfort foods in one dish- what could be bad about that?

Ingredients

  • 3 tbsp kosher salt
  • 1 pound small pasta shells
  • 2 tbsp vegetable oil
  • 2 cups onion, chopped
  • 1 cup green pepper, chopped
  • 5 large cloves garlic, chopped
  • 1¼ pounds lean ground beef
  • 1 tbsp black pepper
  • ¾ cup Dinosaur BBQ Sensuous Slathering Sauce
  • ¼ cup butter
  • ¼ cup flour
  • 2½ cups half-and-half, OR milk
  • 3 cups shredded cheddar
  • 1 cup freshly grated Parmesan-Reggiano
  • 1 tsp Dijon mustard
  • Tabasco sauce

Instructions

  1. Preheat oven to 375 degrees. Bring a pot of water to a boil. Add two tablespoons of salt and stir in the pasta shells. Cook until al dente, drain and set aside.
  2. THROW a skillet on medium heat and swirl in the vegetable oil. Add half the onions and half the peppers, cooking them until soft. Toss in the garlic and cook for one minute more. Dump in the ground beef, breaking it up with a spoon, and cook it with the veggies until it loses it’s pinkness. Season with 1½ teaspoons each of the salt and pepper. Mix in the BBQ sauce and remove pan from heat.
  3. MELT the butter in a large saucepan over medium heat, and fry up the rest of the onions and the peppers until soft. Add the flour and whisk like crazy til very well blended. Slowly dribble in the half and half or milk, whisking as you go. When the mixture bubbles and thickens, remove it from the heat. Stir in two cups of the Cheddar, the Parmigiano-Reggiano, mustard, and the remaining 1½ teaspoons each of salt and pepper. Spice the sauce up with Tabasco to your liking. Stir til the cheeses are melted, then fold the cheese sauce in to the pasta shells and set aside.
  4. GREASE up a 9×13” baking pan. Spread the ground beef mixture in the pan, and then spread the mac’n’cheese over it. Top everything with the last cup of cheddar and pop it in preheated oven to bake for 30-45 minutes, or until the cheese sauce bubbles. Let the dish rest 15 minutes before serving if people can wait that long to eat it.

Personal Notes

I strongly recommend that you use Dinosaur BBQ Sensuous Slathering Sauce for the BBQ Sauce. It’s one of the best BBQ sauces out there, made with real sugar instead of high-fructose corn syrup and it’s low in sodium (for BBQ sauce).

Number of servings (yield): 8

Inspired By: Dinosaur BBQ Macaroni & Cheese Shepard’s Pie

Baked Ziti

Recipe: Baked Ziti

Ingredients

  • 1 pound dry ziti pasta
  • 1 onion, chopped
  • 1 pound lean ground beef
  • 2 (26 ounce) jars spaghetti sauce
  • 6 ounces provolone cheese, sliced
  • 1 1/2 cups sour cream
  • 6 ounces mozzarella cheese, shredded
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
  2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
  3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
  4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Cooking time (duration): 55 min

Number of servings (yield): 10

Inspired By: Baked Ziti I

Chili-Cheese Black Bean Enchiladas

Chili Cheese Black Bean Enchiladas

Recipe: Chili-Cheese Black Bean Enchiladas

Ingredients

  • Cooking spray
  • 1/2 cup chopped onion
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 2 garlic cloves, minced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 12-ounces ground buffalo (or turkey or lean beef)
  • 3/4 cup bottled salsa
  • 1/3 cup (3 ounces) block-style fat-free cream cheese, softened
  • 1 cup (4 ounces) shredded reduced-fat extra sharp cheddar cheese, divided
  • 12 (6-inch) corn tortillas
  • 1 (10-ounce) can enchilada sauce

Instructions

  1. Preheat oven to 350°.
  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add ground buffalo, onion, and sauté 4 minutes or until meat is browned. Stir in cumin, oregano, chili powder, garlic, beans and cook 2 minutes, stirring mixture frequently.
  3. Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.
  4. Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar.
  5. Bake at 350° for 20 minutes or until thoroughly heated.

Number of servings (yield): 6

Inspired By: Chili Cheese Black Bean Enchiladas

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